Thursday, June 12

Almond Panna Cotta with Glazed Cherries for Father's Day Dessert

Millions of you wrote in this week asking me for a dessert to go with the creamy lobster risotto for Father's Day. (OK, maybe thousands of you. Or maybe like a couple anyway). So here it is: Almond Panna Cotta with Glazed Cherries. You didn't think I was gonna leave you in the lurch, did you?

Panna cotta or "cooked cream" is a popular Italian dessert made from cooking milk, cream, sugar, and gelatin. It makes a luxurious dessert for Father's Day or any other special occasion. Be warned: panna cotta's silky texture and rich flavor will make even the manliest of men swoon. He may even say strange things like, "heavenly," "sublime," and "decadent." This is normal. However, if this behavior continues for more than a few hours, don't panic. Turn your television on to the Speed Channel, gently lead your man to the sofa, and seat him there with a Slim Jim and a Coors Light. In a few hours he'll be making sense again.

There are myriad recipes for panna cotta, but I used Helen's (everyone's favorite tartelette). Helen claimed this panna cotta was "easy-peasy," and she wasn't kidding. It took minutes to make, then it was placed in the fridge to set. It's endlessly versatile as well; I added almond extract to mine since almonds and cherries are so lovely together. But feel free to experiment with your own favorite flavors.

So make Dad some panna cotta this weekend. It's much more impressive than a sundae but still has a cherry on top.

In a small saucepan over medium-high, combine milk, cream, and sugar; bring to a boil. Stir in the almond extract. Remove from heat, and let stand for 20 minutes. Pass the mixture through a sieve. Microwave the gelatin for 8 seconds, and stir it in the cream mixture. Divide evenly among 4 small ramekins or other servings dishes. Cover with Saran Wrap, and place in the refrigerator for at least 3 hours.

To make the sauce, combine all ingredients in a small pan over medium-heat high. Bring to a boil, then simmer for about 10 minutes, until the sauce is slightly thickened. Leave at room temperature or refrigerate if making ahead. Just slightly re-heat it before serving, as it will thicken when chilled.

For an alternate presentation, you can flip the panna cotta upside down on a plate and spoon the glazed cherries on top.

You're such a sweet daughter Susan! Cherries and almonds are an excellent match (well, they are both roses!). Thanks for reminding me, it's been a while since I've made panna cotta! (though I will burn off the last few desserts I've gorged on, haha)

Thank you so much for mentioning my panna cotta, dear Susan! BTW - almond panna cotta is next on my list - Skye Gyngell has a lovely-sounding recipe that I've been meaning to try. But now it looks like I must try two different almond panna cotta recipes:)

Since I've been seeing panna cotta recipes everywhere, it's high time that I finally ask... where can I find the powdered gelatin? I look everytime I'm in my grocery and must miss it? I'm eager to try this simple but delicious recipe! Thanks, Susan!

What timing! I happen to have about one cup of leftover whipping cream from a previous recipe and a bowlful of sweetened strawberries and syrup a friend gave me. Panna cotta is the perfect way to use it all. And I won't be waiting til Father's Day--I am making it tonight. My husband will thank you!

My husband sure swoons everytime I make it :)I would love to have my dad around for Father's day and his birthday is the day right after. I'll have to send him a virtual dessert. Fantastic flavors with this panna cotta!

I would love to make this panacotta and indeed it sounds very easy. Never made glazed cherries before although I can imagine the taste as we used to make them a spoon sweet and serve them on all sorts of creamy desserts.